The same as roast or baked beef above. It may also be decorated in the same way.
A fillet is also cooked exactly like beef à la mode, with the exception that it does not require as long; for a large one, it requires only about three hours.
When cooked thus, it is served with its gravy strained, and decorated with skewers, as above.
With Macaroni.—While the fillet is cooking, prepare a pound of macaroni au jus, and serve the fillet on the macaroni spread on a dish; the gravy of the fillet being mixed with the macaroni when both are done.
Fillet à la Brillat-Savarin.—Cook it in a pan as above, and serve it decorated with sweetbreads and slices of truffles, as described for roast-beef, and with a Champagne-sauce.
A la Chateaubriand.—This is prepared and served like the preceding one, with a Madeira instead of a Champagne sauce.
Sauté.—When cooked in a pan as directed above, cook mushrooms about ten minutes in the gravy, and serve mushrooms and gravy all around the meat.
A fillet sauté is always made with a tenderloin.
As is seen by the above receipts, all the good pieces of beef may be prepared in the ways described, ribs as well as other pieces, and from the plainest to the most recherché way, from the cheapest to the most costly manner.
Several names are given to the different ways we have described, such as fillet financière (fillet served with a ragout of chicken-combs), fillet Richelieu (fillet with half a dozen skewers), etc.